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Oriental Salad




Source of Recipe


Deanna/nw_dee/EDC


Recipe Introduction


This is great for a potluck or picnic. I put the cabbage and green onions in one baggie, all the crumbly stuff in another and the dressing in a jar. You only have to put the veggies in the cooler and everything else can sit out. When you are ready to serve, just open the can of water chestnuts and tiny shrimp (if using) and mix everything together.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9585.6

List of Ingredients




1 head cabbage -- shredded
5 whole green onions -- sliced
1 can water chestnuts -- sliced
3 tablespoons toasted sesame seeds
1 cup slivered almonds -- toasted
2 packages ramen noodles -- crumbled
3/4 cup salad oil
6 tablespoons vinegar
4 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 packet ramen soup seasoning

Recipe



Mix oil, vinegar, sugar, salt, pepper and seasoning packet well in shaker jar.

Combine salad ingredients in a large bowl.

Pour dressing over salad just before serving and mix well.

May add diced, cooked chicken or shrimp to salad to use as a main dish or luncheon entree.

Leftover salad may be stir-fried and used as a side dish.